Okay, forget those sad, flat little cookies you sometimes grab at the drive-thru. We are aiming for giant, decadent, show-stopping treats here! If you’re anything like me, sometimes only a massive cookie will do the trick, and that’s why I’m sharing my secret to the absolute best Jumbo Chocolate Stuffed Butter Pecan Cookies. Seriously, these things are monstrously good. That combination of warm, buttery pecans mingling with pockets of melted, gooey chocolate? It’s pure heaven. I promise, once you bake these twelve giants, you won’t ever go back to boring cookies again!
Why You Will Crave These Jumbo Chocolate Stuffed Butter Pecan Cookies
Listen, these aren’t your everyday snack. I mean, why even bother making cookies if they aren’t worthy of a little applause? These Jumbo Chocolate Stuffed Butter Pecan Cookies definitely earn that standing ovation. Trust me, they are the real deal.
- They are genuinely gigantic—made to satisfy the hungriest sweet tooth.
- You get that perfect texture: chewy, golden edges guarding a soft, almost melt-in-your-mouth center.
- The crunch from the buttered pecans offers such a necessary salty contrast to the sweetness.
- And the best part? A hidden core of completely melted-through chocolate that oozes out when you bite in.
You should definitely give making a batch a try, maybe you can even use them at your next party. You can see some other great cookie ideas over here too: delicious cookies for a bake sale!
Essential Ingredients for Jumbo Chocolate Stuffed Butter Pecan Cookies
This recipe relies on quality ingredients to get that perfect crunch and gooey center, so pay attention to the details here! We aren’t using anything fancy, just good staples handled just right. If you grab your items now, you can check out my recipe for super easy butter cookies while you gather everything!
For the Jumbo Chocolate Stuffed Butter Pecan Cookies Dough
Make sure your butter is perfectly softened, not melted—that’s crucial for creaming! And please, toasting those pecans makes a world of difference; don’t skip that part, or we’ll have words about texture later!
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans, toasted
- 1 cup semi-sweet chocolate chips
For the Chocolate Stuffing
This is the secret weapon for that incredible molten center. Instead of just chips, we’re using whole candy bars to ensure a massive, gooey surprise in the middle of the cookie.
- 12 ounces chocolate candy bars (cut these into 12 roughly equal pieces)
Step-by-Step Instructions for Jumbo Chocolate Stuffed Butter Pecan Cookies
Alright, let’s get to the fun part! Baking these jumbo cookies is straightforward, but the stuffing step takes a little patience. You can check out my favorite simple chocolate chip cookie recipe while you preheat the oven—it’s good practice!
Mixing the Dough Components
First things first: get that oven scorching hot to 375 degrees Fahrenheit and get your parchment paper ready on those baking sheets. Don’t try to bake these on bare metal, or you’ll regret it later! In your big bowl, cream that softened butter with both sugars until it looks pale and fluffy—you want air in there! Then, mix in the eggs one by one, followed by the vanilla. In a separate bowl, just quickly whisk the flour, baking soda, and salt together, then slowly add that into the wet stuff. Stop mixing as soon as it’s combined. Finally, gently fold in those glorious toasted pecans and the chocolate chips.
Assembling and Stuffing the Jumbo Chocolate Stuffed Butter Pecan Cookies
This is where we make them *stuffed*! Take about 1/4 cup of that lovely dough and flatten it out in your largest hand—these are jumbo, remember! Take one of those pre-cut chocolate bar pieces and nestle it right in the middle. Now, this is key: you have to pinch all the edges of the dough up and over that chocolate piece, sealing it completely so that chocolate can’t escape during baking. Roll it gently into a big ball. Trust me, if you don’t pinch it tight, you’ll just end up with a chocolate puddle.
Baking and Cooling the Jumbo Chocolate Stuffed Butter Pecan Cookies
Place those giant dough balls on your prepared sheets, but space them out with plenty of room because they spread! Pop them into the oven for 12 to 15 minutes. You’re looking for edges that are golden brown, but the middle should look slightly soft—don’t overbake them! They need about five minutes right there on that hot baking sheet after they come out; this rest period lets the centers set just a tiny bit without becoming hard. Then, move them carefully to a wire rack to cool down completely.
Expert tip: If your dough feels too soft before you stuff them, just slide those balls into the fridge for 30 minutes. Chilling helps them keep their shape perfectly once they hit that high heat!
Tips for Perfect Jumbo Chocolate Stuffed Butter Pecan Cookies
Getting these cookies just right involves nailing a few critical steps we talked about, but I have a couple more tricks up my sleeve that guarantee postcard-perfect results every single time. Firstly, you absolutely must toast those pecans! Toasting them in a dry skillet for about five minutes until you can really smell their buttery aroma deepens their flavor ten-fold. You can look at my peanut butter cookie guide; the principle of toasting nuts for flavor is the same!
Secondly, and this is huge for texture: make sure your butter is truly room temperature for the creaming step. If it’s too cold, it won’t whip up with the sugars properly, and you lose volume. If it’s greasy, you’ll get flat cookies! Finally, always chill the dough balls for that mandatory 30 minutes before baking. This prevents spreading and locks in all that filling so you get that beautiful, thick, jumbo cookie shape.
Variations for Your Jumbo Chocolate Stuffed Butter Pecan Cookies
Part of the fun with a great base recipe, like these massive cookies, is tinkering with it! I like to stick to the classic butter pecan, but if you’re feeling adventurous or have something you need to use up from the pantry, there are tons of ways to switch things up and still keep that jumbo, stuffed quality.
If you want to try a different crunch level, swap out those toasted pecans for toasted walnuts—they are slightly less sweet and give a wonderful earthy flavor that mixes beautifully with the chocolate. For the stuffing, you aren’t locked into just those candy bars, even though I adore them! If you prefer a deeper chocolate note, chop up some good quality dark chocolate chunks instead. The dark chocolate melts a little differently, often staying a bit thicker inside, which is gorgeous.
For a true tropical twist, you could try folding in some shredded, unsweetened coconut along with your pecans. It keeps the crunch factor up but adds a fantastic aroma. Or, if you happen to love bright flavors, throw in a teaspoon of orange zest into the main dough mixture; it really wakes up the butter flavor! It reminds me a bit of the fun variations I play around with when I make my favorite blueberry cookies—tasting, testing, and generally making a wonderful mess!
Remember, no matter what you swap in, the goal is to keep the dough substantial enough to wrap around that big piece of stuffing, so don’t go adding anything too wet or too soupy to the mix!
Storage and Reheating Instructions for Jumbo Chocolate Stuffed Butter Pecan Cookies
Okay, you baked twelve giant, incredible cookies, and now the hard part begins: trying not to eat them all in one sitting! Don’t worry, these cookies store beautifully because they are so substantial. We want to keep that dense, chewy edge intact while making sure the center stays soft—not crunchy hard like a day-old biscuit.
For storage, you need an airtight container, plain and simple. If you stack them, put a small piece of wax paper or parchment paper between each cookie. This stops them from sticking together, especially since the chocolate stuffing might still be a little soft right after cooling. If you keep them sealed up tight, they hold up great at room temperature for a good four or five days. I wouldn’t suggest the fridge unless your kitchen is unusually warm, because cold air dries out cookies quickly!
Now, let’s talk reheating, because a warm, gooey Jumbo Chocolate Stuffed Butter Pecan Cookie is truly next-level. If you’ve got one that’s cooled down completely, you can instantly resurrect that magic center. Just pop that cookie on a microwave-safe plate for about 10 to 15 seconds. That’s usually enough time to warm the pecans up and get that chocolate center melting again without turning the edges hard.
If you want that ‘fresh from the oven’ feel—the warmth penetrating the whole cookie—set your oven or a toaster oven to about 300 degrees Fahrenheit. Pop the cookie in for just 3 or 4 minutes. It’s worth the wait, trust me! This method warms the pecan slightly and makes the whole cookie feel soft again. You can check out my recipe for edible cookie dough dip if you ever have leftovers you don’t want to bake yet!
Serving Suggestions for Jumbo Chocolate Stuffed Butter Pecan Cookies
Once these absolute monsters of cookies are cooled, the only responsible thing left to do is eat them! But how you pair them can really take this decadent treat to the next level. They are so rich and packed with nutty, buttery goodness and chocolate that they really don’t need much accompaniment, but I always like to have something cold and simple nearby to cut through that richness.
The absolute classic pairing? A giant glass of ice-cold milk. Seriously, nothing beats dunking a corner of that chewy, warm Jumbo Chocolate Stuffed Butter Pecan Cookie into cold milk. It’s just non-negotiable in my book. If you aren’t a milk person, a hot cup of really good coffee is fantastic, especially after dinner. The slight bitterness of the coffee just makes the sweetness of the brown sugar and the roasted pecans pop even louder.
But if you really want to go all out and make this dessert something spectacular—like, impressive company dinner spectacular—you have to think dessert-style. Grab yourself a scoop of high-quality vanilla bean ice cream. The cold creaminess melts right into the warm, gooey chocolate stuffing when you put a giant, slightly warm cookie right alongside it. It’s messy, but it’s worth every single lick!
Honestly, these cookies are rich enough to be a full dessert on their own, but if you’re having people over, try serving one half on a plate with a dusting of powdered sugar and a small dollop of whipped cream. For more ideas on making any dessert unforgettable, check out this guide on making truly decadent desserts!
Jumbo Chocolate Stuffed Butter Pecan Cookies: Estimated Nutrition Information
Okay, let’s talk energy content, because let’s be real—these massive cookies aren’t exactly low-calorie health snacks! They are a splurge, and you should enjoy them guilt-free when you make them. I ran the basic numbers based on the ingredients I used, but remember this is super approximate, especially since a huge part of the calorie count depends on how large you roll those dough balls!
This chart gives you a ballpark idea of what you’re getting in one wonderfully huge cookie. Think of it as helpful information, not a strict diet plan, because after all, we bake for joy, right?
- Serving Size: 1 cookie
- Calories: 450
- Sugar: 35g
- Fat: 28g
- Saturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Protein: 6g
- Sodium: 150mg
I have to put in the usual blogger disclaimer here: these numbers are just estimates based on the core ingredients I input into my calculator. If you use a darker chocolate bar or your butter was a little heavier, those numbers will shift slightly. The point isn’t perfection; the point is deliciousness! You definitely know you’re getting good fat from the butter and pecans, which is what makes them so satisfying.
Share Your Jumbo Chocolate Stuffed Butter Pecan Cookies Creations
Now that you’ve got these magnificent, oversized beauties cooling on the rack, the best part is hearing all about them! Baking is about sharing joy, and I absolutely live for seeing your creations pop up online. Seriously, if you followed my steps and ended up with a stack of these mega cookies, you have to tell me how they turned out!
Don’t be shy! Head over to the comments section right below this post and let me know what you thought. Did the chocolate stuffing melt perfectly? Did you struggle to keep the dough wrapped around that giant candy bar piece? Everyone learns from everyone else’s kitchen victories (and maybe the occasional chocolate blowout disaster—it happens to the best of us!).
And please, please tag me if you post photos on social media! Snap a picture of one broken in half so I can properly admire that molten center, or show me the whole platter piled high. It makes my whole week to see my family recipes out in the world making people happy! If you’re already thinking about what else to bake next, maybe check out some more fun ideas I’ve gathered here: delicious cookies for a bake sale!
Five stars means you loved them, but even if you only give them four, tell me what you’d tweak next time. Happy baking, and enjoy every single gigantic bite!
Print
Jumbo Chocolate Stuffed Butter Pecan Cookies
- Total Time: 40 min
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Large cookies filled with chocolate and buttered pecans.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans, toasted
- 1 cup semi-sweet chocolate chips
- 12 ounces chocolate candy bars (for stuffing)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the toasted pecans and chocolate chips.
- Prepare the stuffing: Cut the chocolate candy bars into 12 equal pieces.
- For each cookie, scoop about 1/4 cup of dough. Flatten the dough slightly in your hand. Place one piece of chocolate candy bar in the center. Wrap the dough around the chocolate, sealing it completely to form a large ball.
- Place the dough balls onto the prepared baking sheets, leaving space between them.
- Bake for 12 to 15 minutes, or until the edges are golden brown. The centers will look slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Toast the pecans lightly in a dry skillet over medium heat for 5 minutes, stirring often, before chopping and adding them to the dough.
- For best results, chill the dough balls for 30 minutes before baking.
- Prep Time: 25 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: jumbo cookies, chocolate stuffed, butter pecan, large cookies, dessert, baked goods